Friday, 2 August 2013

Apricot Banana Bread


The inspiration of making this bread was adapted from Taste of Home. I substitute bran cereal with wheat germ  since I didn't have bran cereal.
Some changes were made from the original recipe.
Also , this is my first time using this savarin cake tin so I couldn't figure out how long does it take to get the cake "burn". 

IMG_1779 Apricot Banana BreadIMG_1782 Apricot Banana Bread

Apricot Banana Bread:
Ingredient :
100 g butter
80 g castor sugar

2 eggs ( about 70 g each)
100 g mashed banana (suggested using pisang emas (wiki )
50 ml buttermilk ( I substituted it with milk + few drops of lemon)
1/8 salt 

120 g flour  +  1 tsp baking powder + 1/8 tsp bicarbonate of soda
30 g wheat germ

100 g chopped dry apricot (soak in hot water if it is too hard to cut)
50 chopped walnuts ( baked for 10 minutes before chopping)

1. Cream butter and castor sugar until light and fluffy.
2. + egg +  mashed banana + buttermilk + salt.  Stir the mixture with spoon.
3. + flour + wheat germ + apricot and walnuts.
4. Pour into a greased 9" savarin cake tin.
5. Temperature : 180 C
6. Baking time : 45 mins. ( I baked 30 mins over lower heat and 15 mins upper heat)
(* But the bread seemed not "burnt"enough after baking for half an hour's time over lower heat. )

Verdict : The banana bread was moist enough with a mild flavor of apricot and yet you still could feel the crunchiness of walnuts.

IMG_1783 Apricot Banana Bread

Related Posts Plugin for WordPress, Blogger...